Pumpkin Pecan Pie Squares

PUMPKIN PECAN PIE SQUARES

Pumpkin crumble dessert with toasted pecans and a sweet, nutty flavor that will keep you coming back for more!

How quickly the month of October is slipping away. The orange pumpkins come in many forms and sizes: large, medium, and little. Everywhere I look, I’m reminded that we’re in the home stretch of 2015 and that the holiday frenzy is just around the corner.

It’s easy to wonder where the time goes.

Anyhow, it’s pumpkin time of year, especially when it comes to delicacies made with the squash. A few weeks ago, I posted recipes for baked goods made with pumpkin, including pumpkin bread pudding, pumpkin muffins, and pumpkin rolls.

This recipe for pumpkin pecan pie squares is another fantastic Fall dish I wanted to share. Walnuts are often included in pumpkin pastries, either as a garnish or baked right into the batter. The pumpkin pie spices go particularly nicely with pecans, so don’t forget to include them.

To back up my claim, I’ve compiled this recipe for your review. To my palate, these Pumpkin Pecan Pie Squares taste just like a classic pumpkin pie. Pecans are toasted on top of this version for an extra nutty flavor.

The base resembles an oatmeal biscuit in texture and flavor. Because it’s made with dark brown sugar instead of light, it’s crumbly, which is just how I prefer it.

Using old-fashioned oats gives the finished product a flaky texture, which brings to mind pie crust.

Each serving of this recipe has only 260 calories.

INGREDIENTS:

• 425 g of can of pumpkin puree
• 3354 ml can of evaporated milk
• 1 cup of all-purpose flour
• 1/2 cup of old-fashioned oats
• ¾ cup of separated packed dark brown sugar
• 1/2 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 2 large eggs
• 2 1/4 teaspoons of the spice of pumpkin pie
• 1/2 cup of chopped pecans

INSTRUCTIONS:

1. Preheat the oven to 350°F
2. Mix and combine the oats, flour, butter, and brown sugar in a stand mixer. It should be crumbly after 2 minutes of low-speed beating.
3. In an ungreased 13×9-inch baking pan, press the oat mixture into the bottom.15 minutes in the oven is enough time for the dish to cook.
4. Pumpkin, sugar, evaporated milk and eggs are whisked together in a large bowl until they are barely mixed. Over the crust, spread the pumpkin mixture.
5. Bake for 20 minutes.
6. As a side note, in a small bowl, combine the pecans and the rest of the brown sugar. Overlay the filling with pecans. To test if the middle of the cake is cooked through, insert a toothpick and bake for a further 20 minutes or so.
7. Completely cool on a wire rack after removing from the pan. Bars can be made from this process.